Salted Peanut Brittle Biscuits
A few years ago Mr.P and I were seduced by the bright lights and glamour of New York City. We planned a gourmet trip with a hectic itinerary. We drew up an area list and hit the cities foodie hot spots with gusto and almost military fashion.
We stayed in the glamorous Hudson Hotel with it’s beautiful minimalistic but striking interior and super tiny rooms. You need to be a size 6 to stay in the rooms because there is no room to turn around, Philip Stark did a good job and designed a beautiful hotel but boy oh boy did he not allow any space for ones suitcase. Anyhow we did not spend that much time in the room as we were busy testing out all the foodie establishments.
The hotel is situated near the foot of Central Park near the Time Warner Building and home to Bouchon Bakery. Thomas Keller is a very creative and clever business man. We visited the bakery every morning for a coffee and a different treat every time. We loved sitting at the high tables, close to the counter to watch the chefs at work through the hatch. We found the perfect spot and sometimes found ourselves there for too long observing them. They were superb craftspersons and produced the most stunning and beautiful goods.
Mr.P became partial to a biscuit fairly similar to this salted peanut brittle biscuit. He had the ideas in his head for quite some time to recreate that indulgent buttery salty taste of those Bouchon Peanut Butter Biscuits. The recipe is entirely a development of our own and after a few attempts we finally recreated a recipe that we feel represents the taste sensation of the biscuits of New York.
Watching the world go by in New York City is wonderful and sometimes very amusing too. At Bouchon they baked Foie Grass Dog Biscuits as the early joggers with their posh pooches stopped off for a skinny de-caf, a slice of watermelon and a delectable treat for the dog. We struck up a conversation with the ladies behind the counter as they eagerly told us a tale about a chap that came in regularly to buy himself one of these doggy treats. He was constantly told that the biscuits were for his dog and not for him but he insisted that it was delicious and continued nibbling away. Well that story left us giggling all day, typically a tale of New York.
- 200g plain flour
- 1/2 tsp bicarbonate of soda
- 100g salted roasted peanuts
- 1/2 vanilla pod, seeds removed
- 450g dark muscovado sugar
- 250g unsalted butter, room temperature
- 250g peanut butter, smooth
- 1 medium free range egg
In a food processor or thermomix grind the flour, sugar, bicarbonate of soda, peanuts and the vanilla seeds till it represents coarse breadcrumbs.
Add the butter, egg and peanut butter and blend until the mixture becomes a paste.
Turn the biscuit dough out onto a lightly floured work surface and push it all together, do not knead the the dough. Divide the mixture in two and roll each into a sausage about 5cm in diameter and wrap it tightly in clingfilm and refrigerate over night. It's very important that the mixture rests well, if not the biscuits will bake unevenly, spread a lot with the potential for the edges to burn. I made the mistake once as I was in a rush and so the next time I allowed the proper resting time and made the most delicious and beautiful biscuits.
Preheat the oven to 170°C and line two baking trays with either parchment paper of silpats.
Remove the clingfilm from the well rested biscuit dough sausages and slice them into 1/2 cm thick slices, place these on the baking trays, leave plenty of room for them to spread. Bake the biscuits for 12 - 14 minutes. Once baked let them rest on the baking tray for 2 minutes before transferring them to a cooling rack to cool completely. Repeat the process and bake the rest of the biscuits.
Makes 40 biscuits